• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.857-862
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• 2004

Effects of frying temperature and time, presoaking in distilled water, various pH buffer solutions, and storage temperature of french fries on acrylamide formation were investigated. Acrylamide concentration in french fries increased as frying temperature and time increased. Presoaking of raw potatoes in distilled water reduced acrylamide formation compared to those without presoaking. Acrylamide formation of fried potatoes after presoaking at $60^{\circ}C$ for 45 min was about 16% of that without presoaking. Presoaking treatment of raw potatoes in various buffer solutions showed acrylamide concentrations of french fries from potatoes presoaked in acidic buffer solutions were lower than those from potatoes presoaked in neutral to alkaline buffer solutions. Acrylamide concentration of potatoes stored at refrigerator temperature was much higher than those stored at room temperature.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2011.11a
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• pp.66-68
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• 2011

Chollian is a geostationary satellite, and its bipropellant propulsion system is mainly composed of one main engine for orbit transfer and fourteen thrusters for on-station operations. The Chollian was launched successfully at Kourou Space Center in French Guiana. After it separated from the launcher, the propulsion system was initialised automatically. Then three times of main engine firing were successfully performed, and the target obit insertion was accomplished. This paper details the major CPS events during LEOP phase for the Chollian satellite.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.35 no.2
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• pp.88-97
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• 2012

The muscle strengths in various postures are still used in the workplace, although mechanization and automation have been continuously accomplished. The aim of this study is to measure the maximum muscle strength and analyze the muscle fatigue during the various wrench jobs which are one of the upper limbs related works. Four hundreds and eighty five college students (243 males and 242 females) participated in this study. Twelve muscle strengths which are using for pulling, pushing, lifting and lowering the wrench with various postures are measured. For every moment, the muscle strengths for both hands were measured. In each measurement, five seconds averaged value and peak value were collected. The averaged value of preferred hand and non-preferred hand was compared. Also, the averaged value of opposite movement was compared through t-test. The fatigue of agonist for each movement was analyzed using EMG analysis. The result of this study can provide some basic information not only in designing the tools in work but also in selection, training and management of workers.

• Journal of the Korea Concrete Institute
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• v.20 no.6
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• pp.681-687
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• 2008

This study presents a technique to quantitatively measure the corrosion level of a reinforcing bar using infrared thermography system. We found out electric heating method having an important effect on thermal data in previous study. This study purposed an efficient way for grip standardization to reduce constriction resistance problem, and providing reliable thermal data using infrared thermographic method. Using vise type earth clamp, the surface resistance of rebar was smaller than that of traditional plier type earth clamp through temperature-distribution relationship. Also this study contains experiments with toque wrench to improve heating contact problem.

• Transactions of Materials Processing
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• v.21 no.8
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• pp.493-498
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• 2012

A wheel nut wrench is one of the hand tools used to loosen and tighten lug nuts on automobile wheels and it has generally a solid-type geometry for commercial vehicles. However, the solid-type wheel nut wrenches manufactured by hot forging processes exhibit several drawbacks such as heavy weight and rough surface finish. Thus, many efforts have been devoted to change the part geometry and improve the manufacturing process. For this purpose, the weight of the final product can be reduced drastically using a hollow tube as the initial stock, which can be manufactured by the more economical manufacturing process of cold forging. In this study, the cold forging of a hollow-type wheel nut wrench for commercial vehicles was designed based on the results of fundamental experiments and CAE analyses using the commercial finite element code DEFORM-3D. In addition, cold forging experiments were conducted on a special-purpose forming machine for hollow wheel nut wrenches in order to validate the designed process sequence. As results, it was found that the final products with a weight reduction of 39% and better surface appearance can be manufactured without any defect with the newly designed cold forging process.

• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.6
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• pp.994-1009
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• 2017

This study defines the concept of 'Effortless Chic' that continues to lead fashion world trends in a social climate not to bound by formalities that also consider changes in the term's meaning. Effortless Chic can be defined as behavior or fashion expressed in a refined, gracious manner, with skillfulness that does not show physical or mental efforts. Effortless Chic has the characteristics of being classic, fashionable and genderless, smartness which appropriately matches high-priced and low-priced brands, being eclectic between glamor and simplicity, or unconventional that also includes convenience, functionality, graciousness and softness. Active use of fabric with ease of care and use of design items capable of a variety of styling regardless of the season shows that effortless chic is receiving a strong attention thanks to the trend of eased TPO norm application. In conclusion, effortless chic shown in modern fashion does not mean an actual lack of endeavors as indicated by the word itself or low-priced fashion items, but can be seemed as another name for luxury represented by naturalness that hides the efforts.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.407-412
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• 2012

The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.270-279
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• 2006

This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, a four-cell matrix was created and menu items were located in each according they achieved high or low scores with respect to two variables. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith's method focused on customer's viewpoints, Pavesic's method considered the manager's viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.

• Journal of Korean Society of Transportation
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• v.32 no.2
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• pp.162-169
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• 2014

This study dealt with the airport network applying the Structural Equivalence which has used in the field of social science network. It analyzed the size of aviation market and trade exchanges. The results between blocks through the Convergence of Iteration Correlation are as follows; Block 1 (major hub airport) and Block 5 (Australian and New Zealand airports) have a strong relationship between other blocks. Block 3 (CIS region) and Block 7 (Malaysia and Indonesia) have been indicated as relatively low degree. The structural equivalence analysis can be grouped as a small number of blocks with large and complex networks and also presented a significant result according to the nature of the relationship between aviation market and the level of trade exchanges.